Hi Colourful Palate readers!
My name is Lindsay and I blog over at The Lean Green Bean. I’m so excited to be visiting with you guys today! I have a quick, COLOURFUL lunch to share with you: Collard Green Wraps.
I must confess that this is the very first time I’ve ever had collard greens so I was stepping a little bit out of my comfort zone for this post. I don’t have anything against dark, leafy greens. I love spinach salads and I’ve even tried kale a few times…but collard greens were just never really on my radar until I started blogging.
The good thing about these greens are that the leaves are HUGE. This makes them perfect for taking the place of a traditional tortilla!
Since I’d never worked with collard greens before, I did a little research on these wraps before I got started. After looking at several posts and websites, the verdict was that they can be eaten raw or quickly steamed before being used to make a wrap. Like kale, they can be a little bitter if they’re not cooked, so I decided to marinate my leaves before assembling my wraps.
I started by washing the leaves and carefully slicing off the thickest part of the stem on the back of each one so that they would be more flexible and easy to roll. Then I squeezed the juice from a lemon and a couple teaspoons of olive oil onto a large plate and coated all the leaves with the mixture. I stacked them up on a plate, covered them with saran wrap and stuck them in the fridge for a few hours. (I actually ended up leaving mine in overnight, which was fine…but you really only need to let them sit for 2-3 hours).
When I was ready to make the wraps, I took the leaves out and wiped off all the marinade that was left on them. Then I loaded them up with hummus, fruit and veggies. I used carrots, red peppers, avocado and apple slices with roasted garlic hummus!
Start rolling from one side, fold the ends in and voila! You have wraps!
To go with them I whipped up a super easy little sauce:
- 3 Tbsp almond butter
- 1 Tbsp lemon juice
- 1 Tbsp Thai chili sauce
- 1/2-1 tsp grated fresh ginger
- 1/2 tsp cayenne pepper
- 1-3 Tbsp orange juice
Just mix the first five ingredients together in a small bowl and then add orange juice to thin it out until it gets to your desired consistency!
And that’s all there is to it, my friends! A quick, healthy lunch that’s easy to pack up and take with you or to eat on the go!
Thanks for letting me ramble for a bit about my latest leafy green experiment! Feel free to stop by The Bean and check out some of my recipes and workout routines. I love making new friends! And a big thanks to Charissa for letting me fill in for her today! Enjoy!
Note from Charissa: Lindsay and I are the tallest (girl) food bloggers I know of (Carissa is next!) and that similarity combined with our love for healthy food and fitness makes us perfect blogging friends. I love her site…she has a wonderful way with words that inspire me to get moving and eat something good for me! She also is the creator the Foodie PenPals which creates a lot of excitement with bloggers and foodies every month!
Thanks Lindsay for the awesome post…I am so looking forward to trying this! (hopefully I can fold the wraps as nicely as you, ha!)
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